Nicoletta

I heart pizza is a huge understatement. A New Yorker born and raised, my favorite pizza comes by the slice out of a glass case and often folded into a white paper bag on a rippled white paper plate allowing for the perfect amount of grease to seep through enticing me even more. So when someone tells me to sit down in a restaurant—to be clear, not a “pizza joint” where there is a line of people picking up their grease riddled paper bags and walking out the door—it better be amazing.

Chef Michael White’s Nicoletta doesn’t only not disappoint, it is impressive! I’ll sit down for that pizza any day of the week. That pizza is it’s own form of art. It is the perfect amount of crust, to sauce, to cheese ratio. What’s better is that you can taste the freshness of every single ingredient from the prosciutto to the basil leaves.